Zucchini Muffins – Healthy zucchini muffins are great for a quick breakfast or an after school snack. Have them stashed in the freezer for easy breakfasts!
One of the first real, from scratch muffins that I made was a zucchini muffin. I am not sure what I was thinking, because back then I don’t think I even liked zucchini. Chocolate Chip Muffins were another first, and they are made on repeat here!
I had found a recipe, my son was probably 2 at the time, and I wanted to make him something healthy that he would really like too. So baking with zucchini was a go! He loved them, and that started my obsession with baking muffins.
This is a healthy zucchini muffin that has been a staple in our house every summer. I pretty much count down the days until zucchini season is here, so I can make a few batch of these with zucchini for my freezer.
This zucchini muffin recipe is full of cinnamon and all spice, so it is great for those early fall days. As soon as the muffins are cool you can toss them in the freezer and have them for busy mornings any day of the week.
Freezing muffins is pretty much my favorite thing to do. I always have a stash of them in there. There are over 50 Muffin recipes on the blog, so no matter what kind you are looking for, I am pretty sure I have you covered!
And if you have picky eaters, this is a great way to get just a little extra vegetables in them. They won’t even know they are there!
How to Make Zucchini Muffins
- The first step is to shred you zucchini. I leave the skin on when I peel mine, but then you do see a few green flecks in the muffins. If you have a really picky eater, just peel the zucchini first, and they will have no idea they are in there! In this recipe you do NOT drain the zucchini ahead of time. You need the moisture from the zucchini to have the batter come together.
- Just like most other muffins, you want to mix the try ingredients together in a bowl and set aside. This helps to ensure you don’t over mix the muffins. Over mixing makes your muffins tougher and not as tender and delicious.
- Next you mix together most of the wet ingredients. You want to make sure the oil, milk, butter, eggs, and vanilla is nice and smooth.
- Before you mix everything together toss the zucchini with the flour mixture. Then slowly mix in the egg mixture and fold until just combined.
- I like to use an ice cream scoop to divide the batter evenly into a muffin tin. Then just bake until a tester comes out clean.
- Let cook for a few minutes before you remove from the muffin tin to cool.
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- 6 oz all-purpose flour, (about 1 1/3 cups)
- 1/2 cup brown sugar
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/4 tsp allspice
- 2/3 cup zucchini, , shredded
- 3 Tbls canola oil
- 2 Tbls butter, , melted
- 2 Tbls milk, (I used skim)
- 1 tsp vanilla
- 1 egg
- Preheat oven to 400 degrees. Spray a 12 cup muffin tin with non-stick spray or use liners.
- In a large bowl whisk together flour, brown sugar, baking powder, cinnamon, salt, and all spice.
- In a small bowl combine zucchini, canola oil, milk, butter, vanilla, and egg. Mix until well combined.
- Add zucchini mixture to the flour, and mix until just combined. Be careful not to over mix.
- Fill muffin tins about 1/2 way full. Bake for 12-14 minutes, or until a tester comes out clean.
Recipe from Cooking Light
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